There begynneth the boke of keruynge.

There begynneth the boke of keruynge and fewynge and all the feestes in the yere for the feruyce of a prince of only other estate as ye shall finde eche offyce the feruyce accordiynge in this boke folowynge.

Termes of keruer.

Baeke the dere
lesche y brawne
rere that goose
lyste that swanne
sauce that capon
spoyle that henne
fruche that chekyn
babrace that malarde
bnlace that conye
dysmembre that heron
displaye that crane
disfygure that pecocke
baioynt that bytture
batache that cuclewe
alaye that felande
wynge that partryche
wynge that quayle
niynce that plouer
thye that pygyon
border that pauy
thye that woodcocke
thye all maner small byrdes
tymbre that fyre
tyere that egge
chynne that samon
strynge that lampraye
spatre that pyke
sauce that place
sauce that tenche
splaye that breme
side that haddocke
tuske that berbell
culpon that troute
syne that cheuen
trallene that ele
traunche that sturgyon
baderttraunche that purpos
tayme that crabbe
barbe that lobster

There endeth the goodly termes.

There begynneth Butteler and Panter

Thou shalt be butteler and panter all the first yere / and ye must have the pantry knyves/ one knyfe to square trencherous loves/ an other to be a chyppere/ the thyrde to shapre to make smothe trenchours/ than chyppe your soueranynes brede hote and all other brede let it be a day olde/ housholde brede thre days olde. trenchout brede foure dayes old/ than loke your salte be whyte and drye. the planer made of Juory two inches brode and thre inches longe/ & loke that your salte seller lydde touche not the salte. Than loke your table clothes to welles and napkyns be fayre folden in a cheste or hanged upon a perche/ than loke your table knyves be bayre pullysshed & your spones clene. than loke ye haue two tarryours a more and a lesse and wyne canelles of boxe made accordynge a sharpe gymlot & faucettes. And when y sette a pype on broche do thus. set it soure finger brede aboue the nether chyme upwardes aslaunte. and than shall the lyes never aryse. Also toke ye have in all seasons butter chese apples peres nottes plommes grapes dates fygges and raysyns compost grene gynger and charde quynce. Serve fastynge butter plommes damesons cheryes and grapes. After mete peres nottes strawberyes hurtelberyes & hard chese. also brandrels or pepyns with caraway in comfetes. after souper roste apples & peres with blaunche poudre & hard chese/ beware of cowe creme and of goot strawberyes hurtelberyes Jouncat for these wyll make your sauerayne feke but he ete harde chese/ harde chese hath these operacyons/ it wyll kepe the stomake open/ butter is holsome fyrst & last for it wyll close the mawe and so dooth a pollet/ therefore ete harde chese and drynke comney modon/ beware of grene sallettes & raw fruytes for they wyll make your souerayne seke/ therefore not moche suche metes as wyll set your tethe on edge therefore ete an almonde & harde chese/ but ete not moche chese without romney modon. Also yf dyuers drynkes let hym ete a rawe apple and the fumosytees wil cease mesure is a mery mene & it well bled/ abstynence is to be prayed whan God therewith is pleased. Also take good hede of your wynes every nyght with a candell bothe reed wyne * swete wyne & loke they reboyle not nor leke not. & wasshe the pype hedes every nyght with colde water/ & loke ye have a chynchynge yron addes and lynen clothes if nede be & if drawe the reboyled myne to the lyes of coloured rose & drawe the reboyled wyne to the lyes & it shal helpe it. Also yf your swete wyne pale or awe it in to a romney bessell for lesynge.

There foloweth the names of wynes

Reed wyne
whyte wyne
claret wyne
osey
capryke
campolet
renysshe wyne maluely
bastared
tyerre romney
muscadell
clarrey
calpys
bernage
bernage wyne cut
pymente and
Hypocras

For to make Hypocras

Take gynger, peper, graunes, canell, synamon, sanger and tornsole, than loke ye have fyue or fyre bagges for Hypocras to renne in & perche that your renners may hange on, than must ye have by peautre basyns to stande under your bagges than loke youre spyce heredy & your gynger well pared or it be beten to poudre, than loke your stalkes of synamon be well coloured & swete canell is not too gentyll in operacyon synamon is hote and drye, graynes of paradico ben hote and moste, gynger, graynes, longe peper and suger ben hote and drye, tornsole is holsome, for reed wyne colourynge. Now knowe ye the proporcyons of your hypocras. than bete your pouders eche by them selfe & put theym in bladders & hange your bagges sure that no bagge touche other, but let eche basyn touch other let the first basyn be of a galon and eche of the other of a potell, then put in your basyn a galon of reed wyne put them into the firste bagge and let it renne, then put them in to the second bagge, then take a pece in your honde and assaye if it be stronge of gynger, and alaye it with synamon, and it be stronge of synamom, alaye it with sugar, and loke ye lette it renne thrughe five renners & your hypocras shall be the gyner, than put your hypocras in to a close bessell and kepe the receyte, for it wyll server for fewes, than serve your souerayne with wafers and hypocras. Also loke your composte be fayre and clene, and your ale five days olde or men drynke it, than kepe your house of offyce clene & be curtoys of answere to eche persone, and loke ye byve no person noo powsed drynke, for it wyll breke the scabbe. And when ye laye the clothe wyne the borde clene with a cloute, than laye a cloth a couche it is called, take your felowe that one ende & holde you that other ende, than drawe the cloth strayght the bought on the btter edge, take the btter parte & hange it even, than take the thyrde cloth and laye the bought on the inner edge, and lay estat with the upper parte halfe a foot brode,